prikaz prve stranice dokumenta Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)
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master's thesis
Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)
2019. urn:nbn:hr:204:195921
Husić, Ana
University of Zagreb
Faculty of Agriculture
Department of Viticulture and Enology

Cite this document

Husić, A. (2019). Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa) (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:195921

Husić, Ana. "Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:195921

Husić, Ana. "Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:195921

Husić, A. (2019). 'Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 23 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:195921

Husić A. Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 April 23] Available at: https://urn.nsk.hr/urn:nbn:hr:204:195921

A. Husić, "Utjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:195921

Metadata
TitleUtjecaj maceracije na kvalitetu voćnog vina od aronije (Aronia melanocarpa)
Title (english)The influence of maceration on chokeberry wine (Aronia melanocarpa)
AuthorAna Husić
MentorMarin Mihaljević Žulj (mentor)
Committee memberMarin Mihaljević Žulj (predsjednik povjerenstva)
Committee memberAna Jeromel (član povjerenstva)
Committee memberAna Marija Jagatić Korenika (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Viticulture and Enology)
Zagreb
Defense date and country2019-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U proizvodnji vina, kada govorimo o vodnim vinima, posebno mjesto zauzima vino od aronije. Plodovi aronije pokazuju vrlo jak antioksidacijski kapacitet, čime je i sve vedi interes u prehrambenoj industriji za proizvodima koji su dobiveni preradom plodova aronije. Vino od aronije dobiva se fermentacijom šedera prisutnog u soku ili masulju od svježih plodova aronije. Cilj ovog istraživanja je bio usporediti utjecaj maceracije masulja i brzu preradu plodova aronije na kvalitetu vodnog vina od aronije.
Abstract (english)
In wine production, when it comes to fruit wines, chokeberry wine has a special place. Chokeberry shows strong antioxidant activity , which has led to worldwide growth interest in the popularity of aronia berries and products made from them in the food industry. Chokeberry wine is obtained by fermenting sugar present in the juice or butter of fresh aronia fruits. The aim of this study was to compare the influence of maceration and rapid processing of aronia berries on the quality of chokeberryfruit wine.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:195921
Study programmeTitle: Horticulture
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka hortikulture (magistar/ magistra inženjer/inženjerka hortikulture)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-10-23 07:06:01